The Sweet, Spice, and Everything Nice of Snickerdoodle Cookies
Ever caught a whiff of cinnamon sugar wafting through the air and felt your heart skip a beat? Snickerdoodle cookies have that magical ability to turn any room into a cozy haven. With their soft, chewy texture and that signature cinnamon kick, they’re not just dessert; they’re a hug in cookie form.
What makes these cookies even better is their easy prep. You’ll be able to whip them up in just one bowl, letting you spend less time cleaning and more time enjoying those splendid scents bubbling from your oven.
Why Make This Recipe
So, why toss these cookies into your baking lineup? Here are a few reasons:
- Easy Cleanup: No elaborate equipment needed—just a few bowls and you’re done! Who doesn’t love skipping the industrial dishwashing post-baking?
- Family-Friendly: Kids and adults alike will gobble these up. Perfect for a family night with an all-around smile factor.
- Affordably Delicious: With commonplace ingredients, your wallet will thank you. Who says homemade goodies need to break the bank?
Ingredients
You don’t need fancy stuff — just these basics!
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups sugar, plus 3 tbsp for rolling
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 tbsp ground cinnamon
Directions
Let’s bring these cookies to life! Follow these simple steps:
- Preheat your oven to 400°F. Get your dark cookie sheet ready with a silicone baking mat or parchment paper.
- Combine the flour, cream of tartar, baking soda, and salt in a medium-sized bowl. Set it aside.
- In a large mixing bowl, add the butter and 1 1/2 cups of sugar. Whip it together until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing until just combined after each. Don’t forget to scrape the bowl as needed.
- Mix in the vanilla extract.
- Gradually add the dry ingredients and mix until fully incorporated.
- In another small bowl, mix the remaining 3 tablespoons of sugar with the cinnamon.
- Scoop tablespoon-sized balls of dough and roll each in the cinnamon-sugar mixture.
- Place them about 2 inches apart on the prepared cookie sheet.
- Bake for 6-8 minutes until the edges are just golden.
- Let them sit on the baking sheet for 2-3 minutes before transferring to a cooling rack.
- Store cookies in an airtight container for later enjoyment.
How to Make Snickerdoodle Cookies (Overview)
It’s really as easy as pie–or, perhaps we should say cookies! Start by preheating that oven, and while it’s heating, mix the dry ingredients in one bowl and cream the butter and sugar in another. That fluffiness is essential for the perfect texture! Once you add in your eggs and vanilla, it’s time to gradually blend in the dry ingredients and, of course, roll those dough balls in cinnamon-sugar goodness. Don’t rush the baking; keep an eye on those edges turning golden for ultimate softness.
How to Serve Snickerdoodle Cookies
Imagine sinking your teeth into a warm Snickerdoodle cookie, the cozy aroma of cinnamon enveloping you. Pair them with a tall glass of milk for that childhood nostalgia, or serve them alongside coffee for an afternoon pick-me-up. The soft, chewy texture combined with the crunchy sugar coating creates a delightful contrast that’s hard to resist!
How to Store Snickerdoodle Cookies
These beauties will stay fresh for about 1 week at room temperature if stored in an airtight container. Want them to last longer? Pop them in the fridge for a cool treat or freeze the dough balls before baking—just remember to add a few extra minutes to the bake time when you’re ready to enjoy!
Tips to Make Snickerdoodle Cookies
- Chill the Dough: If you have time, chill the dough for about 30 minutes. This helps in keeping them thicker as they bake.
- Room Temp Butter: Ensure your butter is at room temperature for easier creaming. Cold butter means more elbow grease and less fluff!
- Perfectly Soft: Don’t overbake! They’ll continue to cook a bit as they cool on the baking sheet.
- Swap the Cinnamon: Feeling adventurous? Try nutmeg or cardamom for a twist on the classic flavor.
- Egg Substitutes: If you need to, applesauce can substitute one egg.
Variation
Want to jazz up your Snickerdoodles? Add a sprinkle of chocolate chips for a delightful contrast or try throwing in some nuts for added crunch. You could even go vegan by swapping eggs with a flaxseed mix and using plant-based butter!
FAQs
Can I use gluten-free flour to make Snickerdoodle cookies?
Absolutely! Just ensure it’s a 1:1 gluten-free flour blend for the best results.
How do I make the dough ahead of time?
You can prepare the dough a day or two in advance and keep it in the fridge until you’re ready to bake.
Can I freeze Snickerdoodle cookies?
Yes, you can freeze them! Just make sure they’re fully cooled, then store in an airtight container, and they’ll last up to 3 months in the freezer.
📌 Pin this recipe for your next cozy dinner night!
Snickerdoodle Cookies
Ingredients
Method
- Preheat your oven to 400°F and prepare a dark cookie sheet with a silicone baking mat or parchment paper.
- In a medium-sized bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and 1 1/2 cups of sugar until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing until just combined after each addition, scraping the bowl as needed.
- Mix in the vanilla extract.
- Gradually add the dry ingredients and mix until fully incorporated.
- In another small bowl, mix the remaining 3 tablespoons of sugar with the cinnamon.
- Scoop tablespoon-sized balls of dough and roll each in the cinnamon-sugar mixture.
- Place rolled dough balls about 2 inches apart on the prepared cookie sheet.
- Bake for 6-8 minutes, until the edges are just golden.
- Let them sit on the baking sheet for 2-3 minutes before transferring to a cooling rack.
